This flavorful, hearty vegetable curry is the kind of meal I love to make on a Sunday, then eat all week. The leftovers reheat well, and on a chilly day, there’s nothing like a hot bowl of curry stew for dinner.
It’s made in a slow cooker, so there’s very little hands-on time, and it’ll make your house smell amazing. I’m sure you could make it in a regular pot on the stove, too–just simmer it until the vegetables are cooked.
So if you eat all of your daily servings of vegetables in one meal, that means that you can eat donuts and ice cream for the rest of the day, and not feel guilty about it, right?
Yeah, I’m pretty sure that’s how it works. So consider yourself covered with this meal, because it’s chock-full of vegetables. I made it with kale, potatoes, lentils, carrots, and tomatoes, but you could pretty much throw in any vegetables you feel like. Sub in green beans, frozen corn, celery, cauliflower, or other greens, and I’m sure it’ll still be delicious.
Slow Cooker Lentil, Kale, and Carrot Curry
1 Tbsp grapeseed or peanut oil
2 large carrots, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
2 Tbsp curry powder
1 tsp ground coriander
1/4 tsp cayenne pepper
2 large Yukon Gold potatoes, diced
1 cup green lentils, rinsed and picked over
14.5 oz can diced tomatoes, drained
2 tsp fresh ginger, minced
4 cups vegetable broth
1 can unsweetened coconut milk
1 bunch kale, chopped
1 tsp salt (or to taste)
Fresh cilantro or parsley for garnish (optional)
Place the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, stirring occasionally, for about 5 minutes. Add the garlic, curry powder, coriander and cayenne, and stir to coat. Remove from heat.
Transfer the vegetables to pot of a large slow cooker. Add the potatoes, lentils, tomatoes, ginger, and vegetable broth. Cover and cook on low for 6-8 hours, or until vegetables are cooked through.
Just before serving, stir in the coconut milk and chopped kale. Add 1 tsp salt, or to taste.